Viking Chocolate Malt

Colour

800–1,000 EBC

Extract (fine grind, dry basis)

≥ 67 %

Max. moisture

≤ 5 %

Chocolate Malt is produced by roasting from pilsner malt. The final temperature and roasting time is somewhat lower compared to our Black Malt. The amylolytic activity of Chocolate Malt is zero. The amount of fermentable extract is rather low. Viking Chocolate Malt is mainly included in grists for Porters and Stouts, but it can also be used for any other dark-colored beers like Dark Ales due to its strong coloring value. Already with rather low dosage portions a remarkable increase in color can be found, together with changes in flavor and aroma. The typical dosage rate of Chocolate Malt is normally under 10%.

Viking Malt · Maltster's description

• Maltster's page
• Specification (PDF)
• Viking Malt · Finland